CA2817347C - Lait fermente ayant une aigreur reduite et son procede de fabrication - Google Patents

Lait fermente ayant une aigreur reduite et son procede de fabrication Download PDF

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Publication number
CA2817347C
CA2817347C CA2817347A CA2817347A CA2817347C CA 2817347 C CA2817347 C CA 2817347C CA 2817347 A CA2817347 A CA 2817347A CA 2817347 A CA2817347 A CA 2817347A CA 2817347 C CA2817347 C CA 2817347C
Authority
CA
Canada
Prior art keywords
fermented milk
milk
acid
fermentation
lactic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CA2817347A
Other languages
English (en)
Other versions
CA2817347A1 (fr
Inventor
Hiroshi Horiuchi
Nobuko Inoue
Kumiko Sakaguchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of CA2817347A1 publication Critical patent/CA2817347A1/fr
Application granted granted Critical
Publication of CA2817347C publication Critical patent/CA2817347C/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/123Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/21Streptococcus, lactococcus
    • A23V2400/249Thermophilus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention a pour but de proposer : un lait fermenté qui est réduit en ce qui concerne l'aigreur provenant de l'acide lactique et a un goût rafraîchissant ; et un procédé de fabrication du lait fermenté. A cet effet, la présente invention est essentiellement basée sur la découverte que l'on peut obtenir du lait fermenté qui présente une aigreur réduite provenant de l'acide lactique et a un goût rafraîchissant en soumettant une matière de départ de fermentation à une fermentation lactique après l'addition à la matière de départ de fermentation d'une petite quantité d'un composant acide (un acidulant) qui a un degré d'aigreur inférieur à l'acide lactique. De façon spécifique, 0,05-0,5 % en poids (inclus) d'un composant acide qui a un degré d'aigreur inférieur à l'acide lactique est ajouté au lait de départ lorsque le total du lait de départ et d'un starter de bactéries lactiques est considéré comme représentant 100 % en poids.
CA2817347A 2010-11-18 2011-11-15 Lait fermente ayant une aigreur reduite et son procede de fabrication Expired - Fee Related CA2817347C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2010257514 2010-11-18
JP2010-257514 2010-11-18
PCT/JP2011/076236 WO2012067081A1 (fr) 2010-11-18 2011-11-15 Lait fermenté ayant une aigreur réduite et son procédé de fabrication

Publications (2)

Publication Number Publication Date
CA2817347A1 CA2817347A1 (fr) 2012-05-24
CA2817347C true CA2817347C (fr) 2016-01-12

Family

ID=46084008

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2817347A Expired - Fee Related CA2817347C (fr) 2010-11-18 2011-11-15 Lait fermente ayant une aigreur reduite et son procede de fabrication

Country Status (6)

Country Link
US (1) US20130259977A1 (fr)
EP (1) EP2641472A4 (fr)
JP (1) JP6150421B2 (fr)
CN (1) CN103249309B (fr)
CA (1) CA2817347C (fr)
WO (1) WO2012067081A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014173983A1 (fr) * 2013-04-24 2014-10-30 Danone Gmbh Amélioration du goût des fruits dans des produits laitiers fermentés
WO2016009951A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire
JP6774005B2 (ja) * 2015-05-19 2020-10-21 日本新薬株式会社 発酵乳およびその製造方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1154139A (en) * 1967-04-12 1969-06-04 Ajinomoto Kk Process for Preparing a Sour Milk Beverage or Yoghurt.
JPS6053581B2 (ja) * 1981-02-02 1985-11-26 株式会社ヤクルト本社 乳酸菌飲料の製造法
US4624853A (en) * 1983-02-07 1986-11-25 S. C. Johnson & Son, Inc. Instant yogurt food product
JPS6240248A (ja) * 1985-08-16 1987-02-21 Meiji Milk Prod Co Ltd ホエイサワ−ベ−スの製造方法
JP2566845B2 (ja) * 1990-08-13 1996-12-25 カルピス食品工業 株式会社 乳蛋白含有酸性飲料
JPH07327593A (ja) * 1994-06-10 1995-12-19 Taiyoudou Yakuhin Kk 乳製品乳酸菌飲料及びその製造方法
JP2826808B2 (ja) * 1995-07-14 1998-11-18 カルピス株式会社 脳機能改善、学習能力増強および記憶力増強作用を有する機能性食品
US6171633B1 (en) * 1998-08-14 2001-01-09 Natura, Inc. Milk-based drink
JP3888798B2 (ja) 1999-05-11 2007-03-07 カルピス株式会社 発酵風味及び安定性が増強された発酵乳飲料の製造方法
JP3888801B2 (ja) * 1999-06-03 2007-03-07 カルピス株式会社 安定性が良好な発酵乳飲料の製造方法
JP2001204383A (ja) * 2000-01-24 2001-07-31 Fujimi Kenkyusho:Kk 乳製品配合用マグネシウム強化剤及びマグネシウム強化乳製品
JP2005237238A (ja) * 2004-02-25 2005-09-08 Asama Chemical Co Ltd 抗体含有発酵食品の製造方法
JP2007111046A (ja) * 2005-09-26 2007-05-10 Kick Off:Kk 調味料素材及びその製造方法
KR101350857B1 (ko) * 2006-01-24 2014-01-13 가고메 가부시키가이샤 발효 음식품 및 그 제조 방법
JP4734131B2 (ja) * 2006-01-24 2011-07-27 カゴメ株式会社 発酵飲食品の製造方法
CN101273738B (zh) * 2007-03-28 2011-06-01 哈尔滨正方科技有限公司 在常温下保持高活菌数的调配型酸性乳饮料的制备方法
BRPI0811492B8 (pt) * 2007-05-11 2018-05-08 Chr Hansen As método para produzir uma bebida láctea acidificada, bebida láctea acidificada, e, polipeptídeo isolado com atividade desamidase
JP5120879B2 (ja) * 2007-09-28 2013-01-16 株式会社明治 トロミヨーグルトの製造方法
JP4898859B2 (ja) * 2009-03-05 2012-03-21 森永乳業株式会社 非発酵型酸性乳酸菌飲料とその製造方法
JP5749433B2 (ja) * 2009-11-30 2015-07-15 株式会社明治 発酵乳及び多糖類の製造方法

Also Published As

Publication number Publication date
EP2641472A4 (fr) 2015-02-11
CN103249309B (zh) 2018-11-06
CA2817347A1 (fr) 2012-05-24
JPWO2012067081A1 (ja) 2014-05-12
CN103249309A (zh) 2013-08-14
WO2012067081A1 (fr) 2012-05-24
JP6150421B2 (ja) 2017-06-21
EP2641472A1 (fr) 2013-09-25
US20130259977A1 (en) 2013-10-03

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Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20130613

MKLA Lapsed

Effective date: 20201116